Spinach and potato stew (Σπανάκι με πατάτες)

A hearty vegan stew made with potatoes and spinach, cooked in a rich tomato based sauce. This dish is also called Bonamatsi and is very popular in the northern part of Greece. It is a rustic, hearty and nutritious meal that exemplifies much of what is great about Mediterranean cooking.

This spinach and potato stew, also called Bonamatsi (Μποναμάτσι), is a dish common in the northern part of Greece. Even though this is not where my parents are from, this was a meal that they would make when I was growing up, particularly on fasting days. In fact, it was most often served in the days before Christmas, probably because a bowl of bonamatsi was filling and warming, perfect for December in Canada. Holiday fasting periods aside, this was also a dish often made on Fridays, competing with other staple vegan (and lenten) meals, like fakes and spanakorizo. I now understand that by the time Friday rolled around, my parents were relying on simple and straightforward meals to end the work week with.

Why I love this recipe

​Spinach, when cooked as it is in this recipe, has the capacity to become luxurious. That really is the best way I have found to describe the soft but not mushy texture, the subtle yet pronounced taste, and the capacity for the spinach leaves to wrap around anything they are cooked alongside. Spinach is sexy!

Key ingredients

Potatoes I always tend to use Yukon Gold or other yellow fleshed potatoes because I love the flavour and creamy texture. However, any potato will do just great here.

Spinach I use either baby spinach, or any other spinach. It really does not matter. The only thing I make sure to do is remove any of the tough stems from the spinach, if they are any.

Tomato sauce Sometimes I use purchased tomato sauce or passata, and sometimes I use tomato sauce that I make with my family. If you want to try our family recipe, you can find it here: homemade tomato sauce.

Tomato paste To accentuate the tomato flavour I use tomato paste. A little goes a long way with the concentrated flavour.

Olive oil You know what I always say! Greek olive oil is the bomb! The flavour, fragrance and goodness just can’t be beat, in any recipe!

Onion I rely on yellow onions for this recipe. They are easy to find, have a great onion flavour, and sauté up real nice!

Green onion For an onion flavour that adds freshness, I use green onions. I add both the white and the green part – nothing goes to waste.

Parsley I add fresh parsley to this dish and cook it along with the spinach for added flavour. I love the peppery bit of parsley!

How to make it

Step 1
In a large pot heat the olive oil and add the chopped yellow onion and spring onions. Cook over medium heat for approximately 5 minutes, stirring occasionally to prevent the onion from burning.

Step 2
Add the tomato paste and cook for a minute or two.

Step 3
Next add the potatoes to the pot along with the tomato sauce and 1 cup of water. Season with the salt and pepper. Bring to a boil and then reduce the heat to medium and cook, covered, for 20-25 minutes or until the potatoes are tender. Stir occasionally to make sure that the potatoes do not stick to the bottom of the pot. Do so carefully as to not break up the potatoes. If your pot is getting too dry during the cooking process, add a little more water, 1/4 cup at a time.

Step 4
Add the chopped spinach, chopped parsley, cover, and cook until the spinach is wilted, stirring occasionally.

Step 5
Remove from heat, and let sit uncovered, for approximately 10-15 minutes, to allow the sauce to thicken.

Step 6
Serve, and squeeze some lemon juice over each serving, if desired.

Recipe substitutions

You can choose to add more herbs to this dish, either in place of, or in addition to, the parsley. Great choices would be chopped fresh dill, or even fresh fennel fronds.

Recipe variations

Although not traditional, you can make Bonamatsi with a kick of protein. Try adding about a cup of canned chickpeas to the pot at the same time that you add the spinach.

Helpful hints

Fresh spinach is ideal for this recipe. If you must use frozen spinach be sure to thaw it out and drain it as much as possible. Otherwise, your spinach and potato stew may be too watery.

I like to use yellow fleshed potatoes in most of my recipes, but feel free to use the potato of your choice (or what you have handy). Red skinned potatoes would be lovely too, as would russets. I would draw the line at sweet potatoes though; I think that might be gross.

How to serve

If you are eating dairy, then serving this stew with a nice piece of feta would be perfect. Whatever you do, don’t forget the bread. This meal has so much bread dunking potential.

I usually serve this dish as a main course, but you can also have it as a side. If you are serving it as a side, then consider pairing it with Greek marinated chicken thighs or Chicken souvlaki.

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Storing and reheating

Leftovers can be kept in the refrigerator for 3 days. You can reheat it in the microwave, or in a pot on the stove. This dish does not freeze well.

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Recipe for Bonamatsi or Spinach and potato stew

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